113/ cup (about 5 ounces) shredded part-skim mozzarella cheese
How to Make It
Remove Homemade Pizza Dough from refrigerator; let stand at room temperature 1 hour.
Prepare grill to medium-high heat.
Coat onion slices and bell pepper pieces with cooking spray. Place vegetables and sausages on a grill rack coated with cooking spray. Grill vegetables 4 minutes on each side or until browned; grill sausages 8 minutes or until done, turning occasionally to brown on all sides. Remove vegetables and sausages from grill; cool slightly. Cut onion slices in half; cut bell pepper pieces into 1/2-inch strips. Cut sausages diagonally into thin slices.
Preheat oven to 500°
Place dough on a lightly floured surface; divide dough into 4 equal portions. Roll each portion into a 9 x 5-inch rectangle. Spread 1/4 cup New York-Style Pizza Sauce evenly over each rectangle, leaving a 1/4-inch border. Arrange sausage evenly over half of each rectangle; top evenly with onion and bell peppers. Sprinkle each calzone with 1/3 cup cheese. Fold other half of dough over filling; press edges together with a fork to seal.
Place calzones on a baking sheet coated with cooking spray. Coat calzones with cooking spray. Bake at 500° for 15 minutes or until golden brown. Remove from oven; let stand 5 minutes. Cut each calzone in half; serve with remaining New York-Style Pizza Sauce.
DELICIOUS Calzones and extremely easy to make! I used a pizza crust mix and added water which worked just fine. We actually made ours a little larger than the ones in the recipe and they were great! Loved the hot Italian sausage - great flavor! We will definitely be making these again in the near future :)
Outstanding recipe! Our grocery store has pizza dough they sell, and we use that in place of the Homemade pizza dough. You have to get the hang of working with pizza dough to get it thin enough so that the calzones aren't too thick - the thinner they are - the crispier and yummier they are.
I thought this recipe was a lot of work for not a lot of flavor. I cooked everything in a sauté pan instead of the grill. If I decide to do again I will add some flavor to the dough and more seasoning to the mix.
We've used this recipe numerous times and always enjoyed it. I find the filling is a bit much for the dough, but I may not be rolling it out enough...practice has made me much better! The dough freezes and thaws beautifully for an easy meal.
I mad this last night for dinner; it was the second time I've made this. We loved it. My husband's comment was this is another meal I'd eat once a week. A high compliment to Cooking Light! I'd serve this to friends and family with a salad, but don't think it's company fair. However, I'll try to make it once every month or so. Well worth the effort even though I did not make or roll my own dough.
My family loved this recipe. I kept the peppers and onions in large chunks so it nmade the grilling easy. Fixed this when I had a young woman staying with us who was getting ready to go to college. She immediately copied the recipe to take to her new apartment. I love the ability to freeze the extra dough.
These were good; definitely will make again to change it up on a weeknight. Sauteed the ingredients as opposed to grilling and glad I did after hearing the hassle others went through. Also used refrigerated pre-made pizza dough which speeded up the prep time, hence why I see it as an easy weeknight supper. Served with a simple salad. Only other recommendation would be to crumble the sausage and combine all ingredients together in dough, rather than layering.
A bit of effort with grilling (I used a grill pan)-- just an extra step that could have been done just by a quick sautee. I used refrig pizza dough and tomato-basil jarred sauce. I served it with a spinach and tomato salad. It was okay; tasted like what you would expect from a calzone, nothing really outstanding.
These were very good, but a bit of effort. I lost a quarter of the onions through the grill grates trying to turn them (you really need a grill basket), but otherwise I liked not heating up my kitchen. I did the whole thing on the grill, including baking them on a sheet pan w/ the lid closed at 500Â°. I used Newman's Own Fire-roasted tomato & garlic sauce (excellent!), and cut the cheese to 1/4c. I still wound up w/ too much filling for a lb of Trader Joes dough cut in 4s, but it made nice leftovers.
Great recipe! I don't care for turkey sausage and used regular italian sausage but reduced the amount. The sauce and grilled vegetables definitely made these! I added mushrooms also, but these could be made with anything and still be good. Will definitely make again!
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